Roasted Brined Turkey
Today is day #1 of 365 recipes in 365 days. My first recipe is a roasted brined turkey. I picked this recipe because making a turkey is a great way to stretch your budget. I will be posting two other recipes to use for turkey leftovers.
I used the Savory Turkey Brine recipe. The Turkey Brine gave it a really nice flavor and it was really super juicy. After the turkey sat overnight in the refrigerator, I followed these basic steps.
1. Remove turkey from the brine. Place turkey in shallow roasting pan atleast 2 inches deep. Heat the oven to 350. Brush turkey with vegetable oil or butter to prevent drying. If you have a meat thermometer, insert into thickest part of thigh.
3. Loosely cover turkey with a tent of foil. DO NOT wrap the turkey tightly. For the last half hour, remove foil. Roast at 325-350 degrees until the thermometer reads 180-185 degrees. I like to baste the turkey with its juices once an hour.
4. Let your turkey sit 20 minutes before you cut it.
Roasting Time Guidelines (remember every ovens temperature is different, so these are just guidelines – you will want to make sure you Turkey is cooked through)
8-12lbs 3 – 3.5 hours
12-14lbs 3.5-4 hours
14-18lbs 4.0 – 4.25 hours
18 -20lbs 4.25 – 4.75 hours
20-24lbs 4.75 – 5.25 hours